Sugar seeds

Non-pareil non-pareil seeds NPTAB-, Nu-Core Nu-PareilPG sugar seeds Suglets. 

C. The pentose sugar of straw, cotton-seed hulls and various hemicelluloses, and of some glycosides, including the primeverosides. It is not fermentable and behaves chemically as other sugars. 

D (+) Galactose is a constituent of numerous polysaccharides It is best obtained by acid hydrolysis of lactose (milk sugar) a disaccharide of d glucose and d galactose L (—) Galactose also occurs naturally and can be prepared by hydrolysis of flaxseed gum and agar The principal source of d (+) mannose is hydrolysis of the polysaccharide of the ivory nut a large nut like seed obtained from a South American palm... 

Mustard is marketed in three forms, ie, as a seed as a prepared blend of ground mustard seed, vinegar, salt, sugar, and other spices and as powdered dry mustard, also known as ground mustard or mustard flour. The seeds of the white or yellow mustard add pungency to any preparation, and that of the black mustard is required for aroma. Mustard is the largest volume spice imported into the United States and its use covers almost every flavor category except dessert items. 

Tamarind seed polysaccharide, the gum fraction obtained from tamarind kernel polysaccharide, forms gels over a wide pH range in the presence of high sugar concentrations (>65 wt%), and it can therefore substitute for fmit pectins (65). 

Examples include protein, starch, sugar, fmit juice, oil, flavor, color, coffee, and tea. These are all found in the cells of plant matter, ie, seeds, fmits, etc. 

Riiben-harzsaure, /. resin acid of beets, -melasse,/. beet molasses, beetroot molasses, -pottasche, /. potash from beet molasses, -pulpe, /. beet pulp, -rohzucker, m. raw beet sugar. -saft, m. beet(root) juice, -samen, m. turnip, rape-, beet, or carrot seed, -schlempe, /. beet vinasse. -schnitzel, m. beet chip, beet slice, -sirup, m. beet sirup, beetroot sirup, -spiritus, m. beet spirit (from beet molasses), -stecher, m. beet sampler. 

An isomeric sugar, D-javose, is a constituent of two cardenolide glycosides (strophanthojavoside and antiarojavoside) found (42) in the seeds of Antiaris toxicaria Lesch. Degradative studies indicated (42) that javose had the structure 6-deoxy-2-0-methyl-D-allose (17) and this assignment was confirmed by two stereospecific syntheses. 

At any point in the area above the curve, the sugar solution is supersaturated. This is the case at point B (300 g sugar per 100 g water at 20°C). Such a solution could be formed by carefully cooling a saturated solution at 60°C to 20°C, where a saturated solution contains 204 g sugar per 100 g water. The excess sugar stays in solution until a small seed crystal of sugar is added, whereupon crystallization quickly takes place. At that point the excess sugar... 

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